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Saturday, 22 August 2009

Day 2: Mozzarella, beetroot and rocket salad

Mozzarella, beetroot and rocket salad
recipe: Janine Ratcliffe
Olive Magazine, August 2009


According to the recipe, it should take 10minutes, serve 2, and is classed as 'easy'.


Ingredients

50g bag rocket
1 ball mozzarella, torn into pieces 4
cooked beetroot, cut into wedges
2tbsp red wine or sherry vinegar
1tsp dijon mustard
2tbsp toasted pine nuts


Method

Divide the rocket, cheese and beetroot between two plates. Whisk the vinegar ( I used red wine vinegar) and mustard together then whisk in 2 tbsp olive oil and season. ( I put it all in jar and shook it!) Drizzle over the salads then scatter over pine nuts.


What it should look like...
Original photograph: Lis Parsons


What mine looked like...


The facts:
Again, very easy to make and well within the ten minutes, especially if you don't spill beetroot juice everywhere along the way! I used a 70g bag of rocket to serve two, rather than the 50g suggested, all 4 beetroot and the whole mozzarella. Again, though, the very hungry husband (a bit like the very hungry caterpillar but I don't think he's going to turn into a butterfly just yet!), having been swimming this time, was 'extra' hungry. I gave in and popped a (I'm not ashamed to admit it) ready-made frozen garlic bread into the oven to fill him up. This meal would be perfect as a summer Saturday lunch rather than a work-day tea.


Taste:

The dressing was one I make regularly and added a needed zing to this dish, although a drizzle of lemon would work alongside it. There is no denying the flavour combinations are well-chosen, but in its simplicity, it sacrificed a little depth of flavour and with each bite, a little of its character was lost. My husband doesn't actually like beetroot; his suggestion was to add bacon, however, that's his suggestion for most meals! Despite this, he did eat half the beetroot, and really enjoyed the rest of the salad. I'd use these flavours again but in smaller portions, perhaps as a starter or main course garnish, rather than a stand-alone dinner.


Looking forward to tomorrow's Orzo, feta and pepper salad.

3 comments:

  1. hey merlotti,

    loving your menu report - it's really interesting to get a frontline report! I know you are going in order with the recipes but it might be nice to break ranks and make one of the heartier weekend recipes for your husband tomorrow - I'm worried he's gonna get midweek salad overload. The lamb stew would be particularly gorgeous for a Sunday lunch! janine xx

    ReplyDelete
  2. Janine - that's what I'm doing! I started with your Monday recipe on Wednesday, so it's the lamb today! If I did them again, I'd probably save the salads for a weekend lunch and given him the meat courses for weekday teas! Pleased you're still enjoying it.

    ReplyDelete

Hi,
Would love to hear your thoughts and ideas!
Merlotti x

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